EFFECT OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) FLOUR ADDITION ON THE NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF SORGHUM-COMPOSITE FLOUR BLENDS

Bamidele, O.P. and Adebowale, Olalekan J. (2019) EFFECT OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) FLOUR ADDITION ON THE NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF SORGHUM-COMPOSITE FLOUR BLENDS. FEPI-JOPAS, 1 (1). pp. 55-60. ISSN 2714-2531

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Abstract

The effects of oyster mushroom addition on nutritional composition and functional properties of sorghum-oyster mushroom composite flour blends were determined in this study. This is to improve the nutritional composition of sorghum since oyster mushroom is rich in both essential and non-essential amino acids. Oyster mushroom flour was added in different percentages to sorghum flour (0, 5 and 15%). The proximate, functional and pasting properties of the composited samples were determined, and 100% oyster mushroom and sorghum flours serve as the control. The proximate composition of composited flour increassed with increase in oyster mushroom flour. The protein content increased from 6.20 to 9.46%, fat content from 0.21 to 1.06% and ash content from 0.14 to 2.56%. The moisture and carbohydrate content decreased with an increase in the addition of oyster mushroom flour. The functional properties of composited flours decreased with increase in oyster mushroom flour added. Water absorption capacity decreased from 13.29 to 9.49 g/ml, swelling capacity from 2.26 to 1.26 g/ml and bulk density from 3.02 to 2.47 g/ml. The pasting properties also decreased with increase in the percentage of oyster mushroom flour added. In conclusion, the addition of oyster mushroom flour increases the nutritional composition of sorghum flour. Also, such composited flour can serve as a raw material in making biscuit, bread and cake.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	21 Jul 2020 12:16
Last Modified:	21 Jul 2020 12:16
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1034

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